Blueberry Grape Salad Food

BLUEBERRY GRAPE SALAD

Steps:

• Dissolve Jell-o in water.
• Add pineapple and pie filling.
• Pour into 9x13 inch glass dish and chill until set.
• Stir together cream cheese and sour cream.
• Add sugar and vanilla; blend well.
• Spread cream cheese mixture over chilled Jell-o.
• Sprinkle with chopped nuts.
• Chill.

CITRUS BLUEBERRY SALAD WITH ALMOND RELISH AND MINTED SUGAR

Steps:

• Put the almonds, sugar and mint in a food processor and pulse briefly to make a coarse streusel-like topping. Transfer to a small bowl.
• Combine the grapefruits and oranges in a large decorative bowl. Combine the reserved citrus juices in a small saucepan (you should have at least 2 cups, if you don't, add enough fresh orange or grapefruit juice to make up the difference). Add the honey and fresh ginger and bring to a boil. Cook until the mixture is reduced by half. Remove from the heat and let cool to room temperature, at least 30 minutes. Remove the ginger and pour the mixture over the citrus. Cover and refrigerate the salad for at least 1 hour and up to 24 hours.
• Just before serving, stir in the blueberries. Top with the minted almond sugar and serve.

CREAMY BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13x9-in. dish. Cover and refrigerate until partially set, about 1 hour. , For topping, in a small bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.

BLUEBERRY SALAD

Steps:

• Combine hot water and gelatin; stir until dissolved. Stir in pineapple and blueberry pie filling. Pour into a 9x13 inch dish and chill in refrigerator until firm.
• Cream together cream cheese and sugar. Beat in sour cream and vanilla. Spread over firm gelatin. Chill until serving.

WATERMELON-BLUEBERRY SALAD

Steps:

• In a small bowl, combine the honey, lemon juice and mint. Add watermelon and blueberries; toss gently to coat. Chill until serving.

BLUEBERRY GELATIN SALAD

Steps:

• In a large bowl, mix together gelatin powder, boiling water, pineapple and pie filling. Pour into a mold, or glass baking dish, and refrigerate until set, at least 2 hours.
• In a medium bowl, mix together the cream cheese, sour cream, sugar and vanilla until smooth. Spread over the top of the gelatin. If using a mold, unmold the gelatin before applying topping.

BLUEBERRY-GRAPE RELISH

Steps:

• In a large skillet, combine blueberries, grapes, sugar, ginger, rosemary, and vinegar. Bring to a boil; reduce heat, and simmer gently until grapes begin to break down, 15 to 20 minutes
• Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let cool completely before using or storing.

BLUEBERRY CHICKEN SALAD

Steps:

• Roast boneless, skinless, chicken breasts at 350 degrees till cooked through. Tear meat into bite-size pieces to make 3 cups.
• If using hazlenuts, toast in oven and remove skin. Coarsely chop the nuts used.
• In a small bowl, whisk together the mustard, shallot, honey, fresh lime juice (do not substitute with concentrate), salt, pepper and rosemary. Slowly whisk in the olive oil to make an emulsion.
• Cut apple into 1/4 inch slices and grapes in half. Carefully pick thru blueberries to remove stems.
• In a large bowl, combine the chicken, apple, grapes, blueberries, nuts, and blue cheese and toss well.
• Pour the dressing over the salad and toss well to coat thoroughly. Taste and adjust the seasoning as necessary.
• Serve immediately or cover and refrigerate for up to 2 days.